I have an interest in the size of a wine pour that borders on pathological—just ask anyone who’s ever been in my kitchen. On the side of my fridge, a few inches above counter level, there are two pieces of blue painter’s tape. If you position a Libbey stemless wine glass on the counter against these pieces of tape, you see the exact measure of both a 4 oz. pour and a 5 oz. pour.

This compulsive bit of measuring dates back to my pregnancy, when I became just the teeniest bit obsessed with how much—if any—alcohol was safe to consume during pregnancy. My doctor advised that one 4 oz. glass a month, after the first trimester, was fine—but no more. That was when I learned the ugly truth about what a 4 oz. glass of wine really looks like. (It looks like a large sip.) And as this was not my usual pour size, Peter slapped some tape against the fridge to keep me honest. Post-pregnancy, we went nuts and added the 5 oz. measure.

If this all sounds a little crazy, well, it is. But no crazier than W. Blake Gray’s great pour-size experiment of 2013, wherein the esteemed wine writer went to four wine bars and six restaurants—all in San Francisco—armed with a carefully concealed Pyrex measuring cup. He ordered a glass of wine from each establishment, and when it arrived, his wife produced the Pyrex and quickly measured the wine pour before returning it to its glass. He found that the average pour size was just above 5 oz., with 4 oz. being the smallest (Terroir Wine Bar) and nearly 7 oz. being the largest (20 Spot). Upon reflection, he realized that the most generous pours came after he’d inquired about the wine and engaged his server in conversation. He didn’t necessarily have to take that person’s advice on what to order, but merely seeming interested in wine clearly influenced pour size.

Lately it seems that every time I go to a new—or at least new-to-me—restaurant, there’s an atypical pour size on the menu. AL’s Place in San Francisco’s Mission District offers wine by the glass, bottle, and “grip,” which is essentially a glass-and-a-half. Meanwhile, at 123 Bolinas in Fairfax, you can order a “smidge”—which is roughly half a glass. A friend in the business says he sees more and more places pouring against a measure—which could account for why restaurants feel compelled to offer a range of pour sizes, with pricing to match.

Perhaps one day we’ll walk into a restaurant and find a Home Glass (definition: as generous a glass as you’d pour yourself at home) on the menu. Back when I first wrote about the concept, my home glass clocked in at about 6 oz—but the burning question is, how big is your home glass? Please respond in the comments, and invite others to weigh in. Pictures welcome; I’ll start.